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Creamy Coconut Milk Pasta Sauce (Vegan, No Tomato)

This 6-ingredient Creamy Coconut Milk Pasta Sauce has a boldly flavorful undertone from the herbs and alliums that help to thicken it. The rich sauce goes beautifully over any type of pasta or baked root veggies, and comes together in just half an hour!

About this recipe

Low Histamine Sauce: with a seed butter at the base, this is a great vegan-friendly option for low histamine pasta or even your favorite type of meat. Much like the other low histamine sauces on the site, the sauce for this vegan coconut milk pasta dish is versatile enough to be used as a dip, dressing, or smear for your favorite bread.

Anti-Inflammatory Recipe: between the fresh herbs and the raw garlic, this coconut milk sauce is packed with strongly antihistamine foods. This means that they contain plant chemicals which inherently help your body calm histamine production.

Easy & Protein-Rich: more vegan-friendly recipes is probably the number one request in my inbox. This pasta with creamy coconut milk sauce is both my answer to that request and a response to my current diet, which is low histamine, as well as free from grains & legumes.

This sauce has been able to fulfill my craving for dairy & noodles, without breaking my diet and bothering my stomach! I also liked adding a dollop of pesto.

Ingredients

Coconut Milk: this non-dairy milk is the reason why this creamy coconut milk pasta sauce so hard to resist! It complements all the herbs and savory alliums; as the old adage goes, ‘the fat carries the flavor!’

Tahini: another word for hulled, toasted, and ground sesame seeds, tahini has long been used in Mediterranean cuisine to make sauces and even desserts. However in recent years it’s become popular as an alternative to peanut butter and a binder for on-the-go snacks. In this coconut milk tahini pasta recipe it functions to both add a creaminess and a heft to the sauce, so it stays dairy-free and without thickeners.

Onion: you’ll want to cut this in small pieces before tossing it into your saucepan; you can use any type of onion you have on hand, but the purple variety has more antioxidants, though it will make your sauce grey.

Raw Garlic: this adds a bite of umami and sharp, almost sourness to the coconut milk pasta sauce, as well as strongly antibacterial properties.

Basil, Oregano, Rosemary, & Thyme: these are my generally herbs of choice for this particular coconut milk sauce, but that’s mainly because they’re what I already have growing in my garden. If you have other favorites or other herbs on hand, you can choose any bouquet of fresh herbs which tickles your taste buds— you could even add in a handful of cilantro!

Amchur: this fruit-derived spice adds its own unique sour note to the coconut milk sauce, taking place of the tang normally added by lemon juice or cheese.

*Spaghetti: you can use any type of pasta that you tolerate, but I like sweet potato noodles for a grain- and legume-free option, though lentil pasta will always be close to my heart. No matter what type you opt for, when you pair the pasta with coconut milk sauce, it will brighten up and add a lot more complexity to the noodles.

How to make coconut milk pasta sauce: step-by-step instructions

​Step 1. Chop and mince your onion and garlic, and then stir and measure out your tahini.

Step 2. Heat your pan on medium-low heat and add a few tablespoons of coconut cream (the thick & fatty part of the coconut milk, usually naturally separated from the water), or just the coconut milk if yours if already well-blended.

Step 3. Once the coconut oil-rich cream is hot, add the chopped onion and cook it down until the onion starts to brown (about 7-10 minutes).

Step 4. Then add another dollop of coconut cream plus the garlic and fresh herbs, then cook everything for 5 more minutes, or until garlic is just starting to brown.

Step 5. Add the salt & coconut milk and cook for 3-5 more minutes, until the sauce is just starting to reduce.

Step 6. Turn off the heat and transfer everything to a cool burner, letting it cool off and thicken for about 10 minutes. This is also when you should stir in the amchur, if using, because it shouldn’t be overheated.

Step 7. Once cooled off, blend the coconut milk mixture on low for about 30 seconds, until the garlic, onion, and herbs are macerated. Then pour in the tahini until it reaches your desired thickness, and toss with your pasta of choice immediately.

Recipe notes & tips

Mixing Up The Flavors: if not on a low histamine diet, blending in some tomato or tomato sauce would make this a delightful vegan rose sauce. Alternately, adding a spritz of fresh lemon juice or some pesto sauce directly on top of the coconut milk pasta would be another flavorful way to use up any leftovers!

The Herbs: for those using supermarket herbs, make sure they’re organic and consider buying an herb blend which has all the herbs you’d like in a bundle, to save a bit of money. You can’t really replace any of the herbs with dried versions, as they’ll have a different and much more concentrated flavors, so consider grabbing some from the grocer’s next time you’re there.

Freezing Coconut Milk Sauce: you can freeze the coconut milk pasta sauce with your chosen noodles already combined for up to 6 months, or just the sauce in an air-tight container for up to one year.

What to serve with coconut milk pasta

Homemade Coconut Milk Pasta Sauce Recipe Card

As always, if you like the recipe, I really appreciate a 5-star review or comment!

Creamy Coconut Milk Pasta Sauce (Tomato-Free, Vegan)

Creamy Coconut Milk Pasta Sauce (Tomato-Free, Vegan)

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Creamy vegan coconut milk pasta sauce with a rich herbal undertone, the perfect dupe for a vegan alfredo sauce!

Ingredients

  • 1 Can coconut milk (13.5oz.)
  • 1 Cup minced onion
  • 4-5 Tablespoons tahini
  • 3 Tablespoons fresh herbs (ex. rosemary, oregano, thyme)
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon amchur (optional)

Instructions

  1. Chop and mince your onion and garlic, and then stir and measure out your tahini.
  2. Heat your pan on medium-low heat and add a few tablespoons of coconut cream (the thick & fatty part of the coconut milk, usually naturally separated from the water), or just the coconut milk if yours if already well-blended.
  3. Once the coconut oil-rich cream is hot, add the chopped onion and cook it down until the onion starts to brown (about 7-10 minutes).
  4. Then add another dollop of coconut cream plus the garlic and fresh herbs, then cook everything for 5 more minutes, or until garlic is just starting to brown.
  5. Add the salt & coconut milk and cook for 3-5 more minutes, until the sauce is just starting to reduce.
  6. Turn off the heat and transfer everything to a cool burner, letting it cool off and thicken for about 10 minutes. This is also when you should stir in the amchur, if using, because it shouldn't be overheated.
  7. Once cooled off, blend the coconut milk mixture on low for about 30 seconds, until the garlic, onion, and herbs are macerated. Then pour in the tahini until it reaches your desired thickness, and toss with your pasta of choice immediately.

Notes

Mixing Up The Flavors: if not on a low histamine diet, blending in some tomato or tomato sauce would make this a delightful vegan rose sauce. Alternately, adding a spritz of fresh lemon juice or some pesto sauce directly on top of the coconut milk pasta would be another flavorful way to use up any leftovers!

The Herbs: for those using supermarket herbs, make sure they're organic and consider buying an herb blend which has all the herbs you'd like in a bundle, to save a bit of money. You can't really replace any of the herbs with dried versions, as they'll have a different and much more concentrated flavors, so consider grabbing some from the grocer's next time you're there.

Freezing Coconut Milk Sauce: you can freeze the coconut milk pasta sauce with your chosen noodles already combined for up to 6 months, or just the sauce in an air-tight container for up to one year.

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